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1.) billy b - 12/25/2018
I hope everyone has a great Christmas including members and moderator, I thought we might see a pic of the world famous "front door beer ice box. I know Alex is hurt, he's likely already in the bed.
2.) Swamp Fox - 12/25/2018
Merry Christmas, Billy.
Best wishes to you and yours in the New Year. :wave:
Best wishes to you and yours in the New Year. :wave:
3.) billy b - 12/25/2018
The same to you Chris!!!
4.) Swamp Fox - 12/25/2018
5.) DParker - 12/25/2018
I LOLed.
6.) crookedeye - 12/25/2018
merry christmas billy boy and everyone else..
7.) billy b - 12/26/2018
Merry Christmas C.E., I hope you get a biggun next year.
8.) bluecat - 12/26/2018
Merry Christmas guys and gals!
9.) DParker - 12/26/2018
So...what did everyone get (besides an in-laws headache)?
Edit: OK, I'll start. A Shun (manufacturer) 8" [I]Kiritsuke[/I] (style), Japan's take on the general-purpose chef's knife, from their hammered damascus "Premier" line. The workhorse of the typical Japanese kitchen, this one has a core made from Shun's proprietary "VG-Max" steel (a slightly modified version of VG-10), and is scary sharp out of the box. Hopefully I'll still have all 10 fingers by the time I get the hang of using it effectively.
Edit: OK, I'll start. A Shun (manufacturer) 8" [I]Kiritsuke[/I] (style), Japan's take on the general-purpose chef's knife, from their hammered damascus "Premier" line. The workhorse of the typical Japanese kitchen, this one has a core made from Shun's proprietary "VG-Max" steel (a slightly modified version of VG-10), and is scary sharp out of the box. Hopefully I'll still have all 10 fingers by the time I get the hang of using it effectively.
10.) Triton Rich - 12/27/2018
[B]I hope everyone had a Merry Christmas! That's a fine looking knife DP. Does it actually have a bunch of dimples in it or is that an illusion? My first thought was that the dimples would prevent the slices of whatever from sticking to the blade.[/B]
11.) DParker - 12/27/2018
[QUOTE=Triton Rich;57555][B]I hope everyone had a Merry Christmas! That's a fine looking knife DP. Does it actually have a bunch of dimples in it or is that an illusion?[/b][/quote]
Yep, it's a hammered blade.
[QUOTE=Triton Rich;57555]My first thought was that the dimples would prevent the slices of whatever from sticking to the blade.[/B][/QUOTE]
That's the theory behind it. I have yet to try it, so I don't know if it really works in practice.
Yep, it's a hammered blade.
[QUOTE=Triton Rich;57555]My first thought was that the dimples would prevent the slices of whatever from sticking to the blade.[/B][/QUOTE]
That's the theory behind it. I have yet to try it, so I don't know if it really works in practice.
12.) bluecat - 01/02/2019
[QUOTE=DParker;57554]So...what did everyone get (besides an in-laws headache)?
Edit: OK, I'll start. A Shun (manufacturer) 8" [I]Kiritsuke[/I] (style), Japan's take on the general-purpose chef's knife, from their hammered damascus "Premier" line. The workhorse of the typical Japanese kitchen, this one has a core made from Shun's proprietary "VG-Max" steel (a slightly modified version of VG-10), and is scary sharp out of the box. Hopefully I'll still have all 10 fingers by the time I get the hang of using it effectively.
[/QUOTE]
Knife is way cool. Can it open a can of paint though?
Edit: OK, I'll start. A Shun (manufacturer) 8" [I]Kiritsuke[/I] (style), Japan's take on the general-purpose chef's knife, from their hammered damascus "Premier" line. The workhorse of the typical Japanese kitchen, this one has a core made from Shun's proprietary "VG-Max" steel (a slightly modified version of VG-10), and is scary sharp out of the box. Hopefully I'll still have all 10 fingers by the time I get the hang of using it effectively.
[/QUOTE]Knife is way cool. Can it open a can of paint though?
13.) DParker - 01/02/2019
[QUOTE=bluecat;57573]Knife is way cool. Can it open a can of paint though?[/QUOTE]
Maybe, but probably only once. It'll cut the hell out of onions though. I finally got to use it last night when I used the pressure cooker to make some French onion soup. The chopping motion...as opposed to the more standard slicing...took a little getting used to, but once I did I sailed through a half-dozen onions in no time at all. I even ended up with the same number of fingers I started out with.
Here's something else that Santa brought me. The Smoke Daddy "Magnum" cold smoke generator. It took me about 10 minutes to install it onto the back of my smoker (not counting the trip to Home Depot for a 1 1/8" hole saw). My plan is to try it out on some blocks of cheese this weekend. Yeah, the smoker could use a cleaning.
(Full size image at: [url]https://i.imgur.com/elHg91U.jpg[/url]) (Full size image at: [url]https://i.imgur.com/ID2KjIL.jpg[/url])
Maybe, but probably only once. It'll cut the hell out of onions though. I finally got to use it last night when I used the pressure cooker to make some French onion soup. The chopping motion...as opposed to the more standard slicing...took a little getting used to, but once I did I sailed through a half-dozen onions in no time at all. I even ended up with the same number of fingers I started out with.
Here's something else that Santa brought me. The Smoke Daddy "Magnum" cold smoke generator. It took me about 10 minutes to install it onto the back of my smoker (not counting the trip to Home Depot for a 1 1/8" hole saw). My plan is to try it out on some blocks of cheese this weekend. Yeah, the smoker could use a cleaning.
(Full size image at: [url]https://i.imgur.com/elHg91U.jpg[/url]) (Full size image at: [url]https://i.imgur.com/ID2KjIL.jpg[/url])
14.) bluecat - 01/02/2019
Cool. I'll give you a little advice on the cheese smoking. You are not going to want to smoke the whole block of cheese as the smoke won't penetrate all the way through. I cut mine into maybe 3x5" blocks. Also, I've found the two hours is plenty on cheese or it can be too much. Post your pics when you do it. The advice though was for wood smoking and may not be appropriate for that doodad you've got.
15.) DParker - 01/02/2019
[QUOTE=bluecat;57577]Cool. I'll give you a little advice on the cheese smoking. You are not going to want to smoke the whole block of cheese as the smoke won't penetrate all the way through. I cut mine into maybe 3x5" blocks. Also, I've found the two hours is plenty on cheese or it can be too much. Post your pics when you do it. The advice though was for wood smoking and may not be appropriate for that doodad you've got.[/QUOTE]
"Blocks" may have been an overstatement on my part. The packages of cheese I'm going to be using are already pretty small, being in the neighborhood of about 1"x3"x4" each (Full size: [url]https://i.imgur.com/z4v64a1.jpg[/url])
The 2 hour limit is good info. I was reading some sources that said 3-4 hours, but that does sound like a bit much. I'll go for 2 instead. And the Smoke Daddy does use wood chunks (or chips, or even pellets), so your advice would be applicable. Thanks.
Also, I currently have some hickory, pecan and apple wood chunks. I'm thinking the milder apple would be the way to go with cheese. Thoughts?
"Blocks" may have been an overstatement on my part. The packages of cheese I'm going to be using are already pretty small, being in the neighborhood of about 1"x3"x4" each (Full size: [url]https://i.imgur.com/z4v64a1.jpg[/url])
The 2 hour limit is good info. I was reading some sources that said 3-4 hours, but that does sound like a bit much. I'll go for 2 instead. And the Smoke Daddy does use wood chunks (or chips, or even pellets), so your advice would be applicable. Thanks.
Also, I currently have some hickory, pecan and apple wood chunks. I'm thinking the milder apple would be the way to go with cheese. Thoughts?
16.) bluecat - 01/02/2019
I've done it with oak and I've done it with pecan. I don't know whether I can tell a difference. I think the apple sounds great. Your cheese sizes are perfect. I've done the 3-4 hours smoking time when I first started doing it. Way too much.
I've smoked Havarti and some other mild cheeses but my favorite is just good old cheddar. I'd be interested if you come to the same conclusion. Nothing better than making a grilled cheese samich with your smoked cheese or having it with crackers and chili (with beans of course).
bluecat out
I've smoked Havarti and some other mild cheeses but my favorite is just good old cheddar. I'd be interested if you come to the same conclusion. Nothing better than making a grilled cheese samich with your smoked cheese or having it with crackers and chili (with beans of course).
bluecat out
17.) bluecat - 01/02/2019
One more thing I forgot to mention. I do turn the cheese (flip over) about the midway point.
18.) DParker - 01/02/2019
Good info. For how many days to you let the cheese sit wrapped in the fridge in order to "mellow" the smoke flavor?
19.) bluecat - 01/02/2019
I guess I don't know how to answer that. I've chilled them back up and then into the tummy.
I did make some extra which I froze. I pulled one out yesterday and had it with chili. Delightful.
I did make some extra which I froze. I pulled one out yesterday and had it with chili. Delightful.
20.) bluecat - 01/02/2019
[QUOTE=DParker;57581]Good info. For how many days to you let the cheese sit wrapped in the fridge in order to "mellow" the smoke flavor?[/QUOTE]
Maybe a day. You can experiment with that and let me know. I never even thought of that before.
Maybe a day. You can experiment with that and let me know. I never even thought of that before.
21.) DParker - 01/02/2019
[QUOTE=bluecat;57583]Maybe a day. You can experiment with that and let me know. I never even thought of that before.[/QUOTE]
I wonder if that's why you've found > 2 hours of smoke to be too much. Everything I've read suggests that you really need to wrap the cheese and let it mellow in the fridge for a few days before eating.
But then again, maybe > 2 hours really is too much, and the mellowing period is just compensating for that.
The more experience I get with smoking (and other cooking methods) the more I learn that many generally accepted, tried-and-true bits of culinary "wisdom" are actually complete nonsense.
I wonder if that's why you've found > 2 hours of smoke to be too much. Everything I've read suggests that you really need to wrap the cheese and let it mellow in the fridge for a few days before eating.
But then again, maybe > 2 hours really is too much, and the mellowing period is just compensating for that.
The more experience I get with smoking (and other cooking methods) the more I learn that many generally accepted, tried-and-true bits of culinary "wisdom" are actually complete nonsense.
22.) DParker - 01/02/2019
[QUOTE=Triton Rich;57555][B]I hope everyone had a Merry Christmas! That's a fine looking knife DP. Does it actually have a bunch of dimples in it or is that an illusion? My first thought was that the dimples would prevent the slices of whatever from sticking to the blade.[/B][/QUOTE]
[QUOTE=DParker;57556]Yep, it's a hammered blade.
That's the theory behind it. I have yet to try it, so I don't know if it really works in practice.[/QUOTE]
Since my experience so far is limited to the aforementioned onion-cutting exercise my interim assessment here is subject to change as I get to try it out with more food items:
While the onion slices did stick to the blade in spite of the hammered dimples, it did seem that it slid through the onions with significantly less resistance than I'm used to experiencing. Now, whether that was due to the dimples reducing surface area contact with the onions, the sharpness of the edge, the altered cutting technique I was using...or combination of those 3...I can't say yet. But it seems logical that reducing the amount of blade surface that comes in contact with the item being cut would result in less friction and/or "stickiness".
[QUOTE=DParker;57556]Yep, it's a hammered blade.
That's the theory behind it. I have yet to try it, so I don't know if it really works in practice.[/QUOTE]
Since my experience so far is limited to the aforementioned onion-cutting exercise my interim assessment here is subject to change as I get to try it out with more food items:
While the onion slices did stick to the blade in spite of the hammered dimples, it did seem that it slid through the onions with significantly less resistance than I'm used to experiencing. Now, whether that was due to the dimples reducing surface area contact with the onions, the sharpness of the edge, the altered cutting technique I was using...or combination of those 3...I can't say yet. But it seems logical that reducing the amount of blade surface that comes in contact with the item being cut would result in less friction and/or "stickiness".
23.) bluecat - 01/02/2019
[QUOTE=DParker;57584]I wonder if that's why you've found > 2 hours of smoke to be too much. Everything I've read suggests that you really need to wrap the cheese and let it mellow in the fridge for a few days before eating.
But then again, maybe > 2 hours really is too much, and the mellowing period is just compensating for that.
The more experience I get with smoking (and other cooking methods) the more I learn that many generally accepted, tried-and-true bits of culinary "wisdom" are actually complete nonsense.[/QUOTE]
That makes sense to me. I know over 2 hours and it is harsh. So you may be on to something there. I've always wrapped them up and eaten them a few days later (aside from testing of course) and it's been great.
But then again, maybe > 2 hours really is too much, and the mellowing period is just compensating for that.
The more experience I get with smoking (and other cooking methods) the more I learn that many generally accepted, tried-and-true bits of culinary "wisdom" are actually complete nonsense.[/QUOTE]
That makes sense to me. I know over 2 hours and it is harsh. So you may be on to something there. I've always wrapped them up and eaten them a few days later (aside from testing of course) and it's been great.
24.) Swamp Fox - 01/03/2019
[QUOTE=DParker;57584]I wonder if that's why you've found > 2 hours of smoke to be too much. Everything I've read suggests that you really need to wrap the cheese and let it mellow in the fridge for a few days before eating.
But then again, maybe > 2 hours really is too much, and the mellowing period is just compensating for that.
The more experience I get with smoking (and other cooking methods) the more I learn that many generally accepted, tried-and-true bits of culinary "wisdom" are actually complete nonsense.[/QUOTE]
[QUOTE=bluecat;57586]That makes sense to me. I know over 2 hours and it is harsh. So you may be on to something there. I've always wrapped them up and eaten them a few days later (aside from testing of course) and it's been great.[/QUOTE]
[B][SIZE=3]
If ArcheryWorld/BowCountry/HuntingCountry legends were writing comedy sketches that hadn't been done in 1972: [/SIZE][/B]
[QUOTE]C: Oh, I like it harsh.
O: Well,.. It's very harsh, actually, sir.
C: No matter. Fetch hither the fromage de la Smokey Joe! Mmmwah!
O: I...think it's a bit smokier than you'll like it, sir.
C: I don't care how ****ing smokey it is. Hand it over with all speed.
O: Oooooooooohhh........! (pause)
C: What now?
O: The cat's eaten it.
C: (pause) Has he?
O: She, sir.
[/QUOTE]
But then again, maybe > 2 hours really is too much, and the mellowing period is just compensating for that.
The more experience I get with smoking (and other cooking methods) the more I learn that many generally accepted, tried-and-true bits of culinary "wisdom" are actually complete nonsense.[/QUOTE]
[QUOTE=bluecat;57586]That makes sense to me. I know over 2 hours and it is harsh. So you may be on to something there. I've always wrapped them up and eaten them a few days later (aside from testing of course) and it's been great.[/QUOTE]
[B][SIZE=3]
If ArcheryWorld/BowCountry/HuntingCountry legends were writing comedy sketches that hadn't been done in 1972: [/SIZE][/B]
[QUOTE]C: Oh, I like it harsh.
O: Well,.. It's very harsh, actually, sir.
C: No matter. Fetch hither the fromage de la Smokey Joe! Mmmwah!
O: I...think it's a bit smokier than you'll like it, sir.
C: I don't care how ****ing smokey it is. Hand it over with all speed.
O: Oooooooooohhh........! (pause)
C: What now?
O: The cat's eaten it.
C: (pause) Has he?
O: She, sir.
[/QUOTE]
25.) DParker - 01/04/2019
+8.382
I guess that when I said my smoker could use a cleaning I should have noted that it's certainly uncontaminated by cheese.
I guess that when I said my smoker could use a cleaning I should have noted that it's certainly uncontaminated by cheese.
26.) Swamp Fox - 01/05/2019
+5
You can make up for this by asking Alexa to play some bouzouki music next time you use it...
You can make up for this by asking Alexa to play some bouzouki music next time you use it...
27.) crookedeye - 01/06/2019
seems like christmas isnt like they used to be... plus i've been a colts fan for years.How bout those cowboys billy????
28.) Swamp Fox - 01/07/2019
I don't want to hear about Christmas from you.
We all know your tree has been out on the curb since the 26th ...
We all know your tree has been out on the curb since the 26th ...
29.) DParker - 01/16/2019
I've used my new Shun knife several times over the past week or so and am finally getting the hang of the cutting technique that the [I]kiritsuke [/I]profile was designed for, and all I can say is that I really, really like this blade. It's gone through everything I've used it on like a light saber through butter (OK, maybe I'm exaggerating a bit....or am I?). Last night I brought home an 11 lb pork belly and wanted to cut off a few 1.5 lb portions for making [I]chashu[/I] (gesundheit!), saving the rest of it for the next time I make bacon. I used the Shun to do so by cutting right through the heavy-duty vac-pac the bellies come in, and then just peeling the plastic off the individual cuts. It was ridiculously easy. It's like using an 8" scalpel.
Of course, the thin, hard steel requires some careful handling in order to avoid chipping it. But the way it glides through whatever I'm cutting means that I don't need to use much pressure at all, so it doesn't hit the cutting board with enough force to do any damage, or roll the edge. I haven't even needed to use a steel on it yet, and it still feels just as sharp as when I took it out of the box. I think that so long as I don't try to use it like a cleaver (or drop it, or otherwise abuse it) it'll hold up just fine.
Of course, the thin, hard steel requires some careful handling in order to avoid chipping it. But the way it glides through whatever I'm cutting means that I don't need to use much pressure at all, so it doesn't hit the cutting board with enough force to do any damage, or roll the edge. I haven't even needed to use a steel on it yet, and it still feels just as sharp as when I took it out of the box. I think that so long as I don't try to use it like a cleaver (or drop it, or otherwise abuse it) it'll hold up just fine.
30.) bluecat - 01/16/2019
So how does the cutting technique differ than a normal Chef knife. You don't rock it back and forth?
Do you make the flaming tower of onions and catch an egg in your Chef's hat? How does it hold up to all the fidgeting and banging that goes on when you are cooking.
Do you make the flaming tower of onions and catch an egg in your Chef's hat? How does it hold up to all the fidgeting and banging that goes on when you are cooking.
31.) DParker - 01/16/2019
[QUOTE=bluecat;57679]So how does the cutting technique differ than a normal Chef knife. You don't rock it back and forth?[/quote]
That's one of the most notable differences. Although the edge has a slight curve to it, it's much straighter than those on European chef's knives. It's designed primarily for what I've seen termed "push cutting" and light chopping, both of which involve keeping the edge parallel to the cutting surface. Push cutting simply means a single motion cut in a mostly downward direction, but also pushing the blade slightly forward (away from you) at the same time. By "light" chopping I mean pushing straight down through an item, but with relatively little force. That's as opposed to, say, the sort of things you'd do when breaking down a chicken...like having to force the knife into the joints between bones, for instance. It an be used to cut in other ways too, of course. And like anything else...there are many competing views on how they compare with other designs, the best ways to use them, etc.
And I probably mischaracterize all this as being specific to the kiritsuke, when in fact much of it applies to several other Japanese blade profiles as well. But I'm only now learning about this stuff myself, so take it all with a medium-sized grain of NaCl.
[QUOTE=bluecat;57679]Do you make the flaming tower of onions and catch an egg in your Chef's hat? How does it hold up to all the fidgeting and banging that goes on when you are cooking.[/QUOTE]
Not yet...but there's a hibachi joint in town where the chef's put on those sorts of displays, so it might be a handy skill to have in case this whole computer software thing turns out to be just a passing fad.
That's one of the most notable differences. Although the edge has a slight curve to it, it's much straighter than those on European chef's knives. It's designed primarily for what I've seen termed "push cutting" and light chopping, both of which involve keeping the edge parallel to the cutting surface. Push cutting simply means a single motion cut in a mostly downward direction, but also pushing the blade slightly forward (away from you) at the same time. By "light" chopping I mean pushing straight down through an item, but with relatively little force. That's as opposed to, say, the sort of things you'd do when breaking down a chicken...like having to force the knife into the joints between bones, for instance. It an be used to cut in other ways too, of course. And like anything else...there are many competing views on how they compare with other designs, the best ways to use them, etc.
And I probably mischaracterize all this as being specific to the kiritsuke, when in fact much of it applies to several other Japanese blade profiles as well. But I'm only now learning about this stuff myself, so take it all with a medium-sized grain of NaCl.
[QUOTE=bluecat;57679]Do you make the flaming tower of onions and catch an egg in your Chef's hat? How does it hold up to all the fidgeting and banging that goes on when you are cooking.[/QUOTE]
Not yet...but there's a hibachi joint in town where the chef's put on those sorts of displays, so it might be a handy skill to have in case this whole computer software thing turns out to be just a passing fad.
32.) bluecat - 01/16/2019
Lol, okay. Good write up.